I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.
Wine is one of the agreeable and essential ingredients of life.
My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren’t wealthy, but we were well-off.
A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.
Eating is the secret to good cooking.
My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.
I think careful cooking is love, don’t you?
Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
You have to eat to cook. You can’t be a good cook and be a noneater. I think eating is the secret to good cooking.
I always try to buy just what I need. You get ideas as to what’s in season and what’s best. I think if you have a preconceived idea before shopping, that makes it difficult. You have to have an open mind.
In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That’s what appealed to me.
The main thing is to have a gutsy approach and use your head.
Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die.
As you get older, you shouldn’t waste time drinking bad wine.
Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.
We are so bemused by our own petard, that we are unable to look at things objectively.
I’m a beet freak. I put them in the pressure cooker.
Until I discovered cooking, I was never really interested in anything.